PDF Presentation - Culinary Training Program 16

1. Method of Cooking Practice
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2. Combination Method of Cooking
Braising & Stewing
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3. ▪ List the purposes for using combination cooking methods
▪ List the proper equipment for braising or stewing
▪ Identify appropriate items for braising or stewing
▪ Differentiate between braising and stewing
▪ Define and execute braising and stewing methods
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Learning Objectives

4. ▪ Dry Heat
▪ Sear main item
▪ Improves color and flavor
▪ Moist Heat
▪Soften muscle tissue
- What makes a cut of meat tough?
▪Provides body for finished sauce
- Breaks down connective tissue into gelatin
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Combination Cooking Techniques

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6. Equipment
▪ Sauce pot
▪ Tilting pan
▪ Boiler with cover
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Braising and Stewing

7. Equipment
Soutoir
Boiler
Tilting pan
Pot
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8. ▪ Main Item 1 lb./454 gr
▪ Mirepoix 1 oz./28 gr
▪ Liquid 1 pt./473 ml
Braising Ratio
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9. ▪ Less tender cuts
▪ Highly exercised
▪ Mature animals
▪ Less expensive cuts
▪ Suitable foods
▪ Beef
▪ Veal
▪ Lamb
▪ Pork
▪ Poultry
▪ Game (feathered and furred)
▪ Organ meats
▪ Vegetables
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Braising and Stewing Ingredients

10. ▪ Liquids
▪ Well-flavored stock
▪ Appropriate jus
▪ Aromatics
▪ Sachet d'épices
▪ Bouquet garni
▪ Optional components
▪ Pork product
▪ Tomatoes other vegetables
▪ Garnishes
▪ Thickeners
Braising and Stewing Ingredients
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11. Braising
▪ Size: large, multi-portion
▪ Liquid: covers ⅓ to ½ item
▪ Garnish: cooked separately
▪ Sauce: strained
▪ Cooked: in oven
Stewing
▪ Size: small pieces
▪ Liquid: covers item
▪ Garnish: cooked with item or
separately
▪ Sauce: not strained
▪ Cooked: in oven or on range
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12. Braising Stewing
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13. 1. Season or marinate main item
2. Sear main item on all sides in hot oil
3. Remove main item; set aside
4. Add mirepoix and caramelize; add tomato paste and pincé
5. Add liquid; stir to deglaze
6. Bring mixture to simmer
7. Return main item to sauce
8. Cover and finish cooking until fork-tender
9. Add aromatics/garnishes when appropriate
10. Remove main item; keep warm
11. To prepare sauce: strain, reduce, thicken, and garnish as desired
12. Slice or carve main item
13. Serve with sauce and garnish
Braising and Stewing Method
For stewing: follow method through step 9. Correct flavor and consistency as
needed

14. ▪ Use the correct size cooking in relation to the amount of meat
▪ Larding is advisable on cuts with insufficient marbling
▪ Where suitable, marinating helps tenderize and contributes to
flavor
▪ Check for doneness by resistance to a fork or skewer, not by
temperature
▪ To thicken the stock for braised items, you can do one of the
following:
▪ Deglaze and add brown sauce (thin)
▪ Add flour to fat and mirepoix, then add brown stock
▪ After cooking in stock, reduce liquid and thicken.
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Braising and Stewing Tips

15. Things not to do
▪ Do not allow liquid to boil during cooking
▪ (it causes meat to shrink excessively)
▪ Do not use too much liquid
▪ (it weakens the flavor of the sauce)
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